Potatoes Mornay - cooking recipe

Ingredients

5 to 6 large potatoes
1/4 lb. butter
1 c. flour
4 c. milk
2 lb. Velveeta cheese
1 can beer

Preparation

Melt butter; add flour; cook until bubbly.
Add milk; cook until smooth, using a whisk.
Boil 1 minute.
Cut cheese in small pieces; beat into hot cream sauce, using electric beater at medium speed about 10 to 12 minutes.
Add beer, a little at a time.
Keep beating until of good, thick consistency.
Boil potatoes; peel and chop.
Pour sauce over potatoes.
Mix by hand.
Use generous amount of sauce, as you don't want potatoes to be dry.
Pour in greased casserole.
Bake in 350 degree oven until bubbly.
Any leftover sauce is good over vegetables.
Will keep in refrigerator 2 to 3 days.